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Three Bean Veggie Chilli

Monday, 18 April 2016

Chilli is one of my all time favourite meals. I love having it with rice and avocado, stuffed into wraps or pitta bread, over nachos, or just on its own. I always make it in big batches too so I have plenty to eat throughout the week or freeze for another day. You could also use different types of beans or add in other vegetables to change it up a little.

You will need (serves 5-6):

1 red onion

1 red pepper

1 large courgette

2 large carrots

3 cloves garlic, minced

1 x 325g tin sweetcorn

1 x 400g tin pinto beans

1 x 400g tin kidney beans

1 x 400g tin borlotti beans

2 x 400g tins chopped tomatoes

3 tablespoons tomato puree

1 cup vegetable stock

2 teaspoons herbs de provence

1 teaspoon chilli flakes

2 teaspoons cumin

1 teaspoon cayenne pepper (half this if you prefer a milder chilli)

1 teaspoon cinnamon

1 teaspoon coriander

1 teaspoon smoked paprika
1/2 teaspoon sugar

Method:

- Finely chop all the vegetables into chunks.

- Fry the onion and pepper in a large pot in a little olive oil over a medium heat for 3-4 minutes.

- Add the garlic, carrots and courgette and fry for a further 2-3 minutes until the vegetables have softened.

- Add the chopped tomatoes, tomato puree, beans, vegetable stock, herbs, spices and sugar and mix everything together. Leave to simmer over a low heat for around 90 minutes until the liquid has reduced and the sauce thickened.

- Put the sweetcorn into the pot and mix well. Leave to simmer for a further five minutes.